| 1 | Recipe by: betty crocker"s cookbook mix powdered sugar, margarine, vanilla, almond extract and egg. |
| 2 | Stir in remaining ingredients except granulated sugar. |
| 3 | Cover and refrigerate at least 2 hours. |
| 4 | Cook raisins, sugar, nuts and water, stirring constantly, until mixture thickens; cool. |
| 5 | Roll dough 1/8 inch thick. |
| 6 | Cut into 24 circles with 2-?inch doughnut cutter that has center removed. |
| 7 | Replace center and cut out 24 circles with doughnut cutter. |
| 8 | Place whole circles on lightly greased cookie sheet. |
| 9 | Top with raisin mixture, spreading almost to edges. |
| 10 | Top with remaining circles. |
| 11 | Press edges together with floured fork. |
| 12 | Sprinkle tops with granulated sugar. |
| 13 | Bake 8 to 10 minutes or until light brown; cool. |
| 14 | 2 dozen cookies; 245 calories per cookie. |
